Ingredients

- Frozen Spinach (10 oz package, thawed and squeezed dry): Spinach is the star vegetable in this pie, providing a wealth of nutrients, vibrant color, and a slightly earthy flavor. Using frozen spinach is incredibly convenient and cost-effective. It’s important to thaw the spinach completely and then squeeze out as much excess water as possible. Excess moisture will make the pie watery and prevent it from setting properly. Squeezing the spinach until it is almost dry is crucial for achieving the right texture and consistency. You can use your hands, a clean kitchen towel, or even a potato ricer to effectively remove the water. Fresh spinach can be substituted, but you will need a large amount (about 1 pound) as it wilts down significantly when cooked. If using fresh spinach, sauté it in a pan until wilted, then drain and squeeze out excess moisture before using in the recipe. Frozen spinach is pre-cooked and chopped, making it a time-saver in this recipe.

- Feta Cheese (4 oz, crumbled): Feta cheese is the key to the signature salty, tangy, and creamy flavor of this pie. Use a good quality feta cheese for the best results. Greek feta, made from sheep’s milk or a blend of sheep’s and goat’s milk, is known for its authentic flavor and crumbly texture. Feta in brine tends to be more flavorful and moist than pre-crumbled feta. If using feta in brine, drain it well and crumble it yourself. The saltiness of feta cheese is a defining characteristic of this pie, so taste the feta you are using and adjust the added salt in the recipe accordingly. If you prefer a less salty pie, you can rinse the feta briefly under cold water before crumbling it. Feta not only adds flavor but also contributes to the creamy texture of the filling as it melts during baking.

- Eggs (4 large): Eggs are the binding agent in this crustless pie, holding all the ingredients together and creating a custard-like texture. Use large eggs for this recipe. Eggs provide structure, richness, and protein to the pie. They also contribute to the golden brown color on the top of the pie as it bakes. Make sure the eggs are well beaten before incorporating them into the mixture to ensure they are evenly distributed throughout the filling.

- Ricotta Cheese (1 cup, whole milk or part-skim): Ricotta cheese adds a creamy, smooth, and slightly sweet element to the filling. Whole milk ricotta will result in a richer and creamier pie, but part-skim ricotta can also be used for a slightly lighter version. Ensure the ricotta is well-drained if it seems watery. Like spinach, excess moisture from ricotta can affect the consistency of the pie. Ricotta cheese blends beautifully with feta and spinach, creating a harmonious flavor profile and a delightful creamy texture that contrasts nicely with the slightly firmer feta and spinach.

- Milk (½ cup, whole milk or 2%): Milk adds moisture to the filling and helps to create a smoother, more cohesive texture. Whole milk will result in a richer pie, while 2% milk will make it slightly lighter. You can also use non-dairy milk alternatives like almond milk or oat milk, but these may slightly alter the flavor and texture. The milk helps to loosen the mixture, making it easier to pour into the baking dish and ensuring that the pie bakes evenly throughout.

- All-Purpose Flour (¼ cup): A small amount of all-purpose flour helps to absorb any excess moisture and further bind the ingredients together, ensuring that the pie sets properly. It also contributes to a slightly firmer texture. For a gluten-free version, you can substitute gluten-free all-purpose flour blend or cornstarch. If using cornstarch, use slightly less (about 2 tablespoons) as it has a stronger thickening power than flour.

- Onion (½ medium, finely chopped): Onion adds a savory base flavor to the pie. Use a yellow or white onion for this recipe. Finely chopping the onion ensures that it cooks through evenly and blends seamlessly into the filling. Sautéing the onion lightly before adding it to the mixture (optional but recommended) mellows its flavor and enhances its sweetness. Raw onion can also be used if you prefer a slightly sharper onion flavor.

- Garlic (2 cloves, minced): Garlic is a flavor booster, adding pungency and aroma to the pie. Freshly minced garlic is highly recommended for the best flavor. Garlic powder can be used as a substitute in a pinch (about ½ teaspoon), but fresh garlic provides a more vibrant and complex flavor. Garlic pairs wonderfully with spinach and feta, enhancing the overall savory profile of the pie.

- Dried Oregano (1 teaspoon): Dried oregano adds a classic Mediterranean herb flavor that complements spinach and feta perfectly. Oregano brings a slightly peppery and earthy note to the pie. If using fresh oregano, use about 1 tablespoon of finely chopped fresh oregano. Other dried herbs like thyme or basil could also be used, but oregano is a traditional and excellent choice for this type of pie.

- Salt and Black Pepper (to taste): Salt and freshly ground black pepper are essential seasonings to enhance all the flavors in the pie. Remember that feta cheese is already salty, so taste the feta and season accordingly. Start with a smaller amount of salt and add more to taste. Freshly ground black pepper is always preferred for its brighter flavor, but pre-ground black pepper will also work. Season generously to ensure the pie is flavorful and well-balanced.

- Olive Oil (for greasing dish, optional for sautéing onion): Olive oil is used to grease the baking dish to prevent the pie from sticking. You can also use cooking spray or butter to grease the dish. Olive oil can also be used to sauté the chopped onion before adding it to the mixture, which is recommended for a milder and sweeter onion flavor. Extra virgin olive oil is a good choice for both greasing and sautéing.

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Instructions

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized oven-safe baking dish with olive oil, cooking spray, or butter. Greasing the dish ensures that the pie will release easily after baking.

Step 2: Sauté Onion (Optional but Recommended)

In a small skillet, heat a tablespoon of olive oil (if using) over medium heat. Add the finely chopped onion and sauté for 3-5 minutes, or until softened and translucent. Sautéing the onion mellows its flavor and enhances its sweetness, but you can skip this step if you prefer a sharper onion flavor or want to save time. Remove the skillet from the heat and set aside to cool slightly.

Step 3: Prepare Spinach

If using frozen spinach, ensure it is completely thawed. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This is a crucial step to prevent the pie from becoming watery. Set the squeezed spinach aside.

Step 4: Combine Ingredients

In a large mixing bowl, whisk together the eggs until lightly beaten. Add the ricotta cheese, milk, and all-purpose flour (or gluten-free alternative). Whisk until smooth and well combined. Add the crumbled feta cheese, squeezed spinach, sautéed onion (if using), minced garlic, dried oregano, salt, and black pepper to the bowl. Stir gently with a spatula or spoon until all ingredients are evenly distributed throughout the mixture. Be careful not to overmix.

Step 5: Pour into Baking Dish and Bake

Pour the spinach and feta mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the pie is set and the top is golden brown. The pie is done when a toothpick inserted into the center comes out clean and the edges are slightly puffed and golden.

Step 6: Cool Slightly and Serve

Remove the baked pie from the oven and let it cool in the dish for at least 10-15 minutes before slicing and serving. Cooling slightly allows the pie to set further and makes it easier to slice. Serve warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sugar: 3-4g
Fat: 12-15g
Carbohydrates: 8-10g
Fiber: 1-2g
Protein: 12-15g